Greek Rice Pan

Cut the chicken breast fillet into fine strips. Mix the oil and gyros spice together and marinate the meat in it for about 1 hour. Let the rice soak in the vegetable stock with the bay leaf for about 10 minutes according to the instructions on the packet. Pour off any remaining water. Remove the bay leaf. Set the rice aside.

Cut the onions into fine rings, finely chop the garlic. Sear the chicken and the marinade on all sides in a heated pan. Put the meat in a bowl and keep warm. Sauté the onion rings in the remaining frying fat. Cut the paprika into strips and add with the garlic. Fry for a few minutes. Drain the beans and add.

Add the meat and the drained rice. Stir in 2 tbsp ajvar. Season with salt, pepper, oregano, thyme and the juice of half a lemon. Instead of oregano and thyme, I used two Greek spice mixes (Mama Sofia for Greek rice dishes and Heureka from Herbaria). Now turn up the temperature and roast the rice a little on the bottom of the pan. Use the spatula to scrape the crust off the floor over and over again. Repeat this and turn the rice, depending on how heavily roasted you want the dish.

Halve the olives and cherry tomatoes, cut the sheep's cheese into small cubes. Fold everything under the rice and then remove the pan from the heat. Let it stand for a few minutes, then you can serve.

Mix the natural yoghurt with about 3 - 4 tablespoons of ajvar and season (I used a feta spice). Serve the dip with the dish. Cut the rest of the lemon half into wedges and serve with it. So now I hope I haven't forgotten anything ...